Hearty Southwest Pumpkin Soup
I like a soup that’s substantial enough to be served as an entrée. Black beans, corn and shredded chicken transform pumpkin soup into a nourishing meal – almost a pumpkin chili.
- ½ onion, chopped
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons cumin
- 1 teaspoon chili powder
- ¾ teaspoon smoked paprika
- ½ teaspoon coriander
- ⅛ teaspoon nutmeg
- 4 cups chicken broth
- 1 can pumpkin puree
- 1 can diced tomatoes and green chilies (such as Rotel)
- 1 ½ cups shredded rotisserie chicken
- 15 oz. can black beans, drained
- ½ cup frozen corn kernels
- ½ bunch fresh cilantro, chopped
- Sauté onion, celery and red bell pepper in a large saucepan until softened. Add garlic and sauté for 30 seconds. Stir in cumin, chili powder, smoked paprika, coriander and nutmeg until fragrant. Add chicken stock, pumpkin puree, and diced tomatoes and green chilies. Simmer for 45 minutes until vegetables are soft.
- Add chicken, black beans and corn. Heat through for 10 minutes. Stir in half the cilantro and season with salt. Garnish with remaining cilantro.